How to make Japanese brown curry from scratch?

  1. screation profile image69
    screationposted 8 years ago

    I'm a huge fan of brown curry. Either alone, or topping tonkatsu, or as a soup with udon... brown curry rules!

    There is just one problem: everywhere I try it, it's made from some sort of pre-made mix. If I make it at home, I am forced to use one of those "chocolate bar"-style mix packets, which are made with a ton of palm oil, a substance I abhor. They also contain a lot of corn starch or bleached flour, which I also avoid.

    I'm trying to figure out how to make it without these mixes. I'm thinking chicken stock, a Patak's curry paste, and what else?

    I want to be able to re-create the flavor of Japanese curry, but so far, I've had no luck. Any ideas, or recipe suggestions?

    1. TheGlassSpider profile image72
      TheGlassSpiderposted 8 years agoin reply to this

      I wish I could help you, but I don't know either. I'll be looking forward to hearing other people's responses, though.

      I'm seconding the call for a good brown curry recipe!

      1. profile image44
        mikylusoposted 8 years agoin reply to this

        Try searching in e-gullet forum,they have a wonderful post about making japanese curry from scratch